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A speciality of Naples and meaning ‘trousers’ (originally its shape was long and baggy), calzone is a half–moon shaped pizza. The dough is rolled into a thin oval, one half filled, then the dough is folded and sealed. Calzone puglieseis filled with onions, tomatoes, capers and anchovies; Calzone napoletano is filled with salami or prosciutto, ricotta, mozzarella and Parmesan; Calzone con prosciutto, with tomato, mozzarella and prosciutto. Calzone are usually brushed with oil and baked; some are also brushed with tomato sauce or herbs.